This recipe is nearly an exact copycat of one of my favourite bread. The Outback’s steakhouse brown bread – Dark, delicious, semi-sweet and slightly bitter, with hints of molasses and honey. This bread can also go by the name of Bushman Bread.
For those of you who have been to Outback Steakhouse and tried the bread, you know it’s good. If you have never experienced it, I would highly recommend it. It is so yummy when they bring it out warm with a little container of butter. But since we can’t go out to eat every day, this Copycat recipe is perfect! Make this famous bread at home!
Outback Steakhouse bread has cocoa powder, honey, molasses, and caramel or brown food colouring to give its dark brown colour. However, I prefer to skip the artificial food colouring. I make the perfect homemade copycat recipe without any food dye!
This recipe will make two large loaves or six mini loaves.
The wholesome and homemade bread is loaded with fibre thanks to the rye and whole wheat flour. Cornmeal adds the signature touch to the Outback bread! It has a crisp crust and soft crumb.
When wrapped correctly, this bread freezes beautifully.
- 1 1/4 cups Water - 80-90°F/26-32°C
- 2 tbsp Butter - room temperature or Margarine
- 1/2 cup Molasses
- 2 tbsp Honey
- 1 cup Whole wheat flour
- 1 cup Rye flour
- 1 3/4 cups Bread flour
- 1 tbsp Vital wheat gluten - optional but I recommend for a guaranteed fluffy loaf
- 2 tbsp Brown sugar
- 2 tbsp Cocoa powder
- 1 tsp Salt
- 2 tsp Active dry yeast
For dusting loaves and pan
Using the dough setting and hand shaping
- Place all ingredients (but cornmeal) in a bread machine in the order listed above (or specified for your bread maker).
- Use the dough setting.
- Check the dough consistency during the kneading cycle. If needed, add more flour or liquid.
- Prepare baking sheets. Line with parchment paper or grease bottom and sides well and cover with cornmeal and set aside.
- When dough setting finishes, remove dough.
- If the dough is a little soft and sticky, make sure you use a well-floured (with cornmeal) cookie sheet and plenty of flour on your hands without making the dough too hard.
- Decide whether you’d like to make your Outback bread into small or bigger loaves. The original Outback size it should be about 12x5 cm/4.72x2 inches.
- Spray gently with water or moisten your hands, lightly pass them over the rolls and pass them in the cornmeal.
- Place into prepared pans and sprinkle the entire surface of the loaves with cornmeal.
- Cover with a dry towel and allow to rise again for about an hour. Only let rise until doubled; otherwise, it will be over-proofed.
- The loaves may not double in size. But don’t worry: inside the oven, they grow beauty!
- Pre-heat oven to 175ºC/350ºF.
- Bake for 15-25 minutes (for the small loaves) to 30-40 minutes (for the large loaves) in the loaf pans or until baked through. I use a thermometer to test for doneness. Insert into the centre of the bread. It should register 93ºC/200ºF.
- Rotate the pans halfway through baking.
- Remove immediately from pans and let cool on a rack for at least 15 minutes before slicing. Leaving them on the pan to cool could result in a soggy bottom crust.
Read bread-making further information in my book:
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